Mostly, I love to have a recipe or two in my back pocket in case I want to impress someone. It adds extra juiciness that is sweet, tart and mildly spicy while still allowing the pork flavor to shine through. The different colors of the apples, red onion and cilantro really set off beautifully against the wonderfully grilled chops.īut the salsa isn’t just pretty garnish. I love the quick fresh flavor and crunch that a few minutes of chopping gives you with this salsa. It really sets in that apple flavor.īut we didn’t stop at the glaze! One of Kevin’s favorite things about fall is the abundance of apples so we also topped our grilled pork chops with a refreshing apple salsa. Here we’ve glazed the pork chops in an apple butter and butter mixture before and after grilling.
Pork chops tend to be a leaner meat, so it never hurts to add a little extra moisture. The other trick is to always use a marinade or glaze. Check the package… if salt and water is on the list of ingredients, your meat is already brined. Now keep in mind you only want to brine if your meat hasn’t already been brined. Too long a brine will result in salty meat so err on the side of caution.īrining can be done ahead, so if you’re like me and buy meat in bulk, you can brine a whole batch and then freeze them individually for later. The secret is to brine just long enough, so about 1 hour for thin chops and up to three hours for thicker, bone-in chops. This slows down the cooking a bit (important to know if you’re trying this on a weeknight) but makes the meal look more impressive and also helps keep the chop juicy.Īnother technique, if you’ve got the time, is to brine the pork chops using our apple cider brine for a more moist and flavorful dish. I went to a local butcher for these bone-in beauties and had them cut thicker than what they were displaying in the coolers. If available, a bone-in chop is even better! So now pork is harder to overcook!!!!īut I’ve learned a number of cooking tricks too! First, I’ve discovered the joy of having a really nice thick, pork chop. A number of years ago, the USDA dropped the cooking temperature recommendations down so that an internal temperature of 145F on pork chops is considered safe. In an effort to make sure I had my pork cooked well, I ended up cooking it too hard, too fast and not being patient with it. When I was learning to make grilled pork chops I would always end up with a perfectly seasoned slice of shoe leather. Chicken every night gets boring and steak was not in the budget. So when Kevin and I were young, we ate lots of pork. Pork is great because it is usually quite affordable and you can get it easily in a variety of thicknesses, and with or without a bone. Here we turn up the apple flavors by using apple butter as a baste/glaze and making a super fresh apple salsa for some pop.Īs summer begins to wane and I watch the neighborhood kids go back to school, it seems time for an early fall recipe that can work on the grill (if the weather is nice) or indoors on a grill pan (if you’re trying this later in the season). The classic pairing of flavors is vintage to the core and seemed like a perfect topic for Vintage Kitty to put a modern twist on.
When I think about pork chops I always think of serving them with apple sauce. Weeknight or weekend, this autumn main course might become a staple year-round! An apple butter glaze sears flavor into these juicy grilled pork chops while adding a fresh apple salsa makes this dinner a surefire hit.
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